Gluten-Free, Vegan Lemon Cake

OK, just because you have dietary restrictions doesn't mean you can't indulge in dessert. Enter this gluten-free, vegan lemon cake. We start with one of our favorite vegetables (cauliflower, duh) and add a few more choice ingredients, and the result is a light yet satisfying treat.

1. Place the outer ring of a 9-inch springform pan on a parchment-lined baking sheet.

2. Make the Crust: In the bowl of a food processor, pulse the pecans until they are finely ground. Add the dates and maple syrup, and pulse until the mixture comes together, about 1 minute.

3. Transfer the mixture to the prepared springform ring and press it into an even layer. Wipe out the bowl of the food processor.

4. Make the Filling: In the food processor, combine the cauliflower rice with the avocados, pineapple, maple syrup, lemon zest and lemon juice. Process until the mixture is very smooth.

5. Add the vanilla extract, lemon extract and cinnamon; pulse to combine. Pour the mixture into the prepared pan on top of the crust. Transfer to the freezer and freeze until very firm (at least 5 hours and up to overnight).

6. Remove the cake from the freezer and let rest at room temperature for 15 to 20 minutes. Remove the outer ring from the cake.

7. Make the Topping: In a medium bowl, whisk the yogurt with the vanilla extract and maple syrup to combine. Pour onto the cake and spread into an even layer.

Crust

244 calories

18g fat

23g carbs

3g protein

18g sugars

Filling

384 calories

9g fat

71g carbs

5g protein

17g sugars

Topping

39 calories

1g fat

6g carbs

1g protein

5g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.